Sous Chef at Tsebo Solution

Duties & Responsibilities    

• Assist the Head Chef in planning and executing menus that meet client requirements and Tsebo standards.
• Supervise daily kitchen operations and ensure food quality and presentation.
• Maintain strict compliance with HACCP and food safety regulations.
• Monitor stock levels and assist with inventory control and ordering.
• Train and mentor junior kitchen staff to uphold Tsebo standards.
• Ensure proper portion control and minimize food wastage.
• Support cost control initiatives and assist with budgeting for kitchen operations.
• Collaborate with catering and event teams for seamless service delivery.
• Handle special dietary requests and allergen management protocols.
• Conduct regular kitchen inspections and maintain operational readiness.
• Report equipment faults and ensure timely maintenance.
• Implement Tsebo sustainability practices in sourcing and waste management.
• Assist in menu development and introduce innovative ideas for seasonal offerings.
• Ensure compliance with Tsebo’s internal audit and client contractual requirements.
• Lead the kitchen in the absence of the Head Chef and ensure continuity of operations.
• Coordinate kitchen schedules and staff rosters to optimize efficiency.
• Monitor food production timelines to meet event and service deadlines.
• Maintain accurate records of food costs, wastage, and production for reporting purposes.
• Support recruitment and onboarding of new kitchen staff when required.

Skills and Competencies    

• Advanced culinary techniques and menu planning.
• Strong knowledge of HACCP and food safety standards.
• Inventory and stock control management.
• Cost control and budgeting skills.
• Ability to manage special dietary requirements and allergen protocols
• Leadership and team supervision.
• Planning and organizing under pressure.
• Problem-solving and decision-making.
• Communication and collaboration skills.
• Adaptability and resilience in a fast-paced environment.

Qualifications

• Professional Chef Diploma or equivalent culinary qualification.
• Minimum 3–5 years’ experience in a senior kitchen role, preferably as Sous Chef.
• Excellent leadership and team management skills.
• Ability to work under pressure and manage multiple priorities.

Closing Date    
2025/12/31